Chorizo Queso Rice Recipe (Easy Dump & Bake Dinner)

If you thought queso was only for dipping chips, this chorizo queso rice is about to change your mind. It’s a dump‑and‑bake casserole that brings together spicy Mexican chorizo, tender long‑grain rice, a can of Rotel, and plenty of creamy, melted cheese—all in one pan. The oven does most of the work, so you can walk away and come back to a dinner that tastes like you spent hours in the kitchen.

why make this recipe

This dish is built for busy nights when you want real comfort food without a pile of dishes. Everything goes into a single 9×13 baking dish, and the result is a hearty, flavorful meal that feeds a crowd.

• Only 10 minutes of prep and one pan to wash.
• Uses pantry staples like rice, Rotel, and chicken broth.
• The combination of chorizo, queso, and Mexican‑blend cheese is deeply savory and satisfying.
• Perfect for weeknight dinners, potlucks, or meal prep.

how to make chorizo queso rice

Ingredients

• 1 lb Mexican chorizo
• 2 cups uncooked long‑grain white rice
• 1 can (10 oz) Rotel, undrained
• 1 small onion, diced
• 1 bell pepper, diced
• 2½ cups chicken broth
• 1 cup prepared queso dip
• 1 cup shredded Mexican‑blend cheese
• 2 tbsp butter
• 1 tsp garlic powder
• 1 tsp taco seasoning
• Fresh cilantro, optional

Directions

1. Preheat the oven: Preheat oven to 375°F.
2. Brown the chorizo: Brown the chorizo in a skillet until fully cooked (the internal temperature should reach 160°F). Drain excess grease.
3. Combine ingredients: In a 9×13 baking dish, add uncooked rice, cooked chorizo, Rotel, onion, bell pepper, chicken broth, butter, garlic powder, and taco seasoning. Stir well.
4. Bake covered: Cover tightly with aluminum foil and bake for 45–55 minutes, until the rice is tender and the liquid is absorbed.
5. Add the cheese: Fluff the rice, stir in the queso, and sprinkle shredded cheese over the top.
6. Finish baking: Bake uncovered for 5–10 minutes until the cheese is melted and bubbly.
7. Garnish and serve: Garnish with cilantro if desired and serve hot.

how to serve chorizo queso rice

Serve this casserole straight from the baking dish with a side of warm flour tortillas, a simple green salad, or sliced avocado. A dollop of sour cream or a splash of hot sauce balances the richness of the queso and chorizo.

how to store chorizo queso rice

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or in a 350°F oven until heated through. If the rice seems dry after reheating, add a splash of chicken broth or a spoonful of extra queso.

tips to make chorizo queso rice

• Warm the queso dip before stirring it into the rice—it blends more smoothly and keeps the casserole extra creamy.
• If your rice is still firm after the covered bake, add ¼ cup of warm chicken broth, re‑cover, and bake for another 5–10 minutes.
• Drain the chorizo well; excess grease can make the rice heavy.
• Use a metal or ceramic baking dish that fits your oven’s middle rack for even cooking.

variation

For a spicier kick, use hot Mexican chorizo and top the finished casserole with sliced jalapeños before the final bake. You can also swap the Mexican‑blend cheese for pepper Jack if you want more heat. Keep the base ingredients the same for the creamiest, most balanced result.

FAQs

Can I use cooked rice instead of uncooked rice?
This recipe is developed for uncooked long‑grain rice, which absorbs the broth and flavors during baking. If you use cooked rice, reduce the chicken broth significantly and adjust the baking time, as the texture will differ.

What is the best chorizo to use?
Use fresh Mexican chorizo (the raw, loose sausage style), not Spanish cured chorizo. Brown it fully before adding it to the baking dish.

Can I make this chorizo queso rice ahead of time?
You can assemble the casserole up to the point of baking, cover, and refrigerate for up to 24 hours. Add 10–15 minutes to the covered baking time if starting from cold.

Is this dish spicy?
The heat level depends on your chorizo, Rotel, and taco seasoning. Use mild versions for a gentler dish, or hot versions if you prefer more kick.

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Ellie

Chorizo Queso Rice

A one‑pan dump‑and‑bake casserole with spicy chorizo, fluffy long‑grain rice, Rotel, and creamy queso, topped with melted Mexican‑blend cheese. Prep Time: 10 minutes Cook Time: 50–60 minutes Additional Time: 0 minutes Total Time: 60–70 minutes Yield: 6 servings Category: Main Course Method: Baking Cuisine: Mexican‑American

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Ingredients Equipment Method Notes

Ingredients

  

• 1 lb Mexican chorizo
• 2 cups uncooked long‑grain white rice
• 1 can 10 oz Rotel, undrained
• 1 small onion diced
• 1 bell pepper diced
• 2½ cups chicken broth
• 1 cup prepared queso dip
• 1 cup shredded Mexican‑blend cheese
• 2 tbsp butter
• 1 tsp garlic powder
• 1 tsp taco seasoning
• Fresh cilantro optional

Equipment

• 9×13 baking dish, skillet, aluminum foil

Method

 

1. Preheat oven to 375°F.
2. Brown the chorizo in a skillet until fully cooked. Drain excess grease.
3. In a 9×13 baking dish, add uncooked rice, cooked chorizo, Rotel, onion, bell pepper, chicken broth, butter, garlic powder, and taco seasoning. Stir well.
4. Cover tightly with aluminum foil and bake for 45–55 minutes, until the rice is tender and the liquid is absorbed.
5. Fluff the rice, stir in the queso, and sprinkle shredded cheese over the top.
6. Bake uncovered for 5–10 minutes until the cheese is melted and bubbly.
7. Garnish with cilantro and serve hot.

Notes

Warm the queso before stirring for extra creaminess. If rice is still firm after covered bake, add a splash of warm broth and bake 5–10 minutes more.